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Poppy Seed Citrus Cake

“My youngest daughter loves anything with lemon and this is her favorite cake," writes Charolette Westfall from Houston, Texas. "It's refreshing and a delight for spring! Also perfect for Easter and easy to pack for early picnics.”
  • Total Time
    Prep: 15 min. Bake: 40 min. + cooling
  • Makes
    12 servings

Ingredients

  • 1 package lemon cake mix (regular size)
  • 3 large eggs
  • 1-1/3 cups orange juice
  • 1/2 cup canola oil
  • 1 to 2 tablespoons poppy seeds
  • 1 teaspoon grated lemon zest
  • 1 teaspoon grated orange zest
  • GLAZE:
  • 2 cups confectioners' sugar
  • 3 to 4 tablespoons orange juice
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon grated orange zest

Directions

  • In a large bowl, combine the cake mix, eggs, orange juice and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in the poppy seeds, lemon and orange zest.
  • Pour into a well-greased and floured 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • In a small bowl, combine the confectioners' sugar and orange juice until smooth. Drizzle over warm cake. Sprinkle with lemon and orange zest.
Nutrition Facts
1 slice: 369 calories, 14g fat (3g saturated fat), 53mg cholesterol, 290mg sodium, 58g carbohydrate (41g sugars, 1g fiber), 3g protein.

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